Char Siu (Cantonese Sweet BBQ Roast Pork) Recipe

I perfected a technique that uses a single unexpected pantry ingredient to recreate Chinese BBQ pork at home.

I came to Char Siu by accident wanting something loud and a little dangerous. My version of this Chinese Bbq Pork flirted with sweet and smoky notes, and I kept thinking about how hoisin sauce and garlic sneak in and steal the show.

The color and gloss make people do a double take, like there is some secret trick you missed. I always end up tasting, adjusting, tasting again because it never feels finished, and that small obsession is why I keep making it.

If you like bold flavors that make you curious, this is the kind of dish that will make you ask questions.

Ingredients

• Pork shoulder: rich in protein and fat, become tender and juicy when roasted
• Hoisin sauce: sweet salty umami, adds glaze and depth but contains sugar
• Light soy sauce: salty umami, low sweetness it boosts savory flavor and color
• Dark soy sauce: mainly for deep color and richer taste, has more sugar
• Honey and brown sugar: simple carbs make it sweet, help caramelize the crust
• Chinese five spice: aromatic mix gives star anise clove cinnamon notes, tiny calories
• Garlic: pungent adds savor, contains antioxidants helps balance the sweet glaze
• Shaoxing wine: adds umami acidity and depth, helps tenderize meat slightly
• Red fermented bean curd: gives red hue and funky savory notes, a little salty

Ingredient Quantities

• 2 to 3 lb boneless pork shoulder or pork butt, trimmed
• 3 tablespoons hoisin sauce
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce for color
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons honey plus 1 tablespoon more for glazing
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 teaspoon Chinese five spice powder
• 2 garlic cloves, minced
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch (optional)
• 1/4 teaspoon white pepper
• 1 small piece red fermented bean curd mashed, or 1 teaspoon red food coloring optional
• 1 tablespoon neutral oil optional

How to Make this

1. Trim the pork and cut into 2 to 3 inch thick long strips or leave whole if you prefer, pat dry with paper towels so the marinade sticks better.

2. Whisk together the marinade: 3 tbsp hoisin, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine or dry sherry, 2 tbsp honey, 2 tbsp brown sugar, 1 tbsp oyster sauce, 1 tsp Chinese five spice, 2 minced garlic cloves, 1 tsp toasted sesame oil, 1/4 tsp white pepper, and the mashed red fermented bean curd or 1 tsp red food coloring; add 1 tbsp neutral oil if you want a smoother mouthfeel.

3. Scoop out and save about 1/3 cup of that marinade in a separate bowl before you add the meat, that will be used later for basting and glaze so you don’t have to reuse raw juices.

4. Put the pork and the rest of the marinade in a zip top bag or shallow dish, massage the sauce into the meat, chill at least 4 hours but overnight is better, turn the meat once or twice so it marinates evenly.

5. When ready, preheat oven to 425 F and set a wire rack over a foil lined baking sheet so air circulates and the bottom wont steam.

6. Bring the reserved marinade to a rolling simmer in a small saucepan for 2 to 3 minutes to kill any raw juice, if you want a thicker glaze mix 1 tsp cornstarch with 1 tsp cold water and stir into the simmering marinade until glossy, then remove from heat.

7. Place pork on the rack and roast 15 to 20 minutes at 425 F until edges begin to brown, then reduce oven to 375 F and continue roasting another 20 to 30 minutes, basting every 10 minutes with the boiled glaze; brush on extra honey (the extra 1 tbsp) in the last 5 minutes for a sticky sheen.

8. For authentic little charred bits turn the broiler on high for 1 to 3 minutes at the very end, watching constantly so it doesnt burn, or quickly sear the pieces in a hot pan with a bit of neutral oil for extra caramelization.

9. Check doneness with a thermometer, aim for about 150 F for sliceable juicy char siu (you can go a bit higher if you like it more done), then rest the pork 10 minutes before slicing thinly across the grain and serve.

Equipment Needed

1. Sharp chef knife, for trimming and slicing the pork
2. Sturdy cutting board and paper towels to pat meat dry
3. Measuring spoons and cups plus a small mixing bowl and whisk for the marinade
4. Zip top bag or shallow dish for marinating the pork
5. Rimmed baking sheet, wire rack and aluminum foil so the bottom wont steam
6. Small saucepan to boil and thicken the reserved glaze
7. Silicone or pastry brush for basting and glazing
8. Tongs or spatula to turn and move the pork
9. Instant read thermometer to check doneness and an oven with a broiler function

FAQ

Char Siu (Cantonese Sweet BBQ Roast Pork) Recipe Substitutions and Variations

• Pork shoulder or pork butt
  • Pork belly (more fat, super juicy, but will taste richer and may need lower heat near the end)
  • Pork loin (leaner, cooks faster, watch the time so it does not dry out)
  • Bone-in pork shoulder (same flavor, needs longer roast, good if youve got the time)
  • Chicken thighs (if you want a non pork option, dark meat soaks up the sauce well but texture is different)
• Shaoxing wine or dry sherry
  • Dry sherry (the closest and already in the pantry for many)
  • Sake (light, rice wine character, a little sweeter)
  • Dry white wine plus a pinch of sugar (use in a pinch, not as deep but it works)
  • Chicken stock plus 1 teaspoon rice vinegar (alcohol free, adds some acidity and depth)
• Red fermented bean curd (or red food coloring)
  • Regular fermented bean curd plus a drop of red food coloring (keeps the umami, adds color)
  • 1 teaspoon miso plus a drop of red coloring (miso gives similar savory punch)
  • Hoisin plus a tiny bit of ketchup or red food coloring (sweet umami and color, not identical but close)
  • Skip it and use extra honey and a touch of soy for color, youll lose some funky tang though
• Hoisin sauce
  • Plum sauce (sweeter, fruitier, good if you like a sweeter glaze)
  • Soy sauce plus brown sugar plus a dash of five spice and a little sesame oil (mix to taste, this mimics hoisin)
  • Oyster sauce plus a bit of honey and garlic (more savory, add sugar to match hoisin sweetness)
  • Kecap manis (Indonesian sweet soy) thinned slightly with water, its sweeter and syrupy but tasty

Pro Tips

1) Pat the pork extra dry and score any thick fat pockets before marinating. Wet meat steams and wont get those nice charred edges, and shallow scoring helps the glaze stick and the fat render more even.

2) Take the pork out of the fridge 30 to 60 minutes before roasting so it cooks more evenly. Also dont marinate forever if your sauce has lots of sugar or alcohol, overnight is great but 24 hours is enough; beyond that the texture can get a bit mushy.

3) Always boil the reserved marinade until it bubbles, then reduce it to a glossy glaze. If you want it thicker, stir in a tiny cornstarch slurry at the end. Add the extra honey only in the final minutes so it gives shine without burning.

4) Use an instant-read or probe thermometer and pull the meat a few degrees early for carryover. Aim for the lower end of your preferred temp so it stays juicy, then rest it 10 minutes before slicing — slice thin across the grain for the best bite.

5) For authentic little charred spots, finish very briefly under a super-hot broiler or use a kitchen torch and watch it like a hawk. Burnt is easy, perfect caramelization takes seconds. Also set the meat on a wire rack over a foil lined sheet for airflow and easy cleanup.